Triple Lemon Layer Cake

Triple Lemon Layer Cake

You are going to score big points with this winning cake. An airy lemon cake with tangy lemon curd filling, and a light and fluffy lemon frosting. The best things in life come in threes and lemon!



180 minutes




10 servings


For the Cake

  • Note: all ingredients should be room temperature
  • ¾ cup unsalted butter
  • 2 1/3 cups cake flour
  • 2 ¾ tsp. baking powder
  • ¼ tsp. salt
  • 1 ¾ cups granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon Rodelle Lemon Extract
  • 1 cup whole milk
  • 5 large egg whites
  • ¼ tsp. cream of tartar
  • 2 tbsp all-purpose flour to dust pans

For the Lemon Curd

  • 1 1/4 cups sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 tablespoon Rodelle Lemon Extract
  • 2 teaspoons grated lemon zest
  • 1 egg
  • 4 egg yolks (reserve whites for the meringue)
  • 3 tablespoons butter

For the Fluffy Lemon Buttercream Frosting

  • Note: all ingredients should be room temperature
  • 1/2 pound (1 cup) unsalted butter, completely softened at room temperature
  • 2 tbsp lightly packed, finely grated lemon zest (from 1 large lemon)
  • 3 ½ cups sifted powdered sugar
  • 1 tbsp Rodelle Lemon Extract
  • Garnish
  • Zest from 1 lemon


For the Cake:

  • Position oven rack in center of oven. Preheat to 350 degrees farenheit. Generously butter and flour (with all-purpose flour) 2 8”-inch round cake pans (do not use cake flour for dusting).
  • Sift cake flour, baking powder and salt together into a medium bowl.
  • Mix ¼ cup sugar with lemon zest until well-combined in small bowl.
  • In the bowl of your stand mixer with the paddle attachment, beat butter, ¼ cup sugared lemon zest, and lemon extract on medium about 1 and a half minutes.
  • Add remaining 1 ½ cups sugar and beat until smooth, about 1 and a half minutes. Beat in ¼ of the milk until just blended.
  • On low speed, add flour mixture alternately with remaining milk in alternating batches, scraping down bowl between each addition with a rubber spatula; beat until just blended – do not overmix.
  • Either remove batter into separate bowl, clean out stand mixer bowl and move on. OR, use hand mixer and separate bowl for next step.
  • In another bowl, beat the egg whites with electric mixer on medium speed just until foamy. Add the cream of tarter, increase speed to medium-high and beat until the whites form stiff peaks when the beaters are lifted.
  • Add ¼ of the egg whites to cake batter and fold in with whisk or rubber spatula.
  • Continue to gently fold in the egg whites, ¼ at a time, being careful not to deflate the mixture by mixing too hard or too fast.
  • Divide batter evenly between prepared pans, smoothing the tops with a spatula. Place layers in pre-heated oven and bake for 28-30 minutes or until a toothpick inserted in the cake comes out clean.
  • Let the cake layers cool in pans on a cooling rack for at least 10 minutes until cooled. Run a knife around the inside of the pans and carefully invert onto the racks. Flip right side up and let cool completely.

For the Lemon Curd Filling:

  • Crack whole egg and yolks into a medium-small size mixing bowl. Set aside.
  • In a saucepan, combine sugar, flour, cornstarch, and salt. Add water, lemon extract, and lemon zest. Mix.
  • Cook over medium-low heat, stirring constantly, until mixture boils.
  • Beat 1/2 cup of the mixture into the bowl with the whole egg and yolks; return to saucepan.
  • Simmer 3 minutes, then stir in butter until melted.
  • Pour or spoon into tart let shells; cool one hour.

For the Lemon Frosting:

  • In a medium bowl, beat the butter and lemon zest with an electric mixer on medium speed until light and fluffy.
  • Add the confectioners’ sugar in batches, scraping down sides getting all ingredients from the bottom a couple of times, and beat until light and fluffy. Add the lemon extract and beat for 1 minute.

To Assemble

  • With the palm of one hand pressed gently on the top of one of the cake layers, cut in half horizontally with a long, serrated knife. Repeat with other cake layer.
  • Put one of the four cake layers on a serving plate, cut-side up. With an off-set spatula, or table knife, spread a generous 1/3 cup chilled lemon curd on top of the cake layer.
  • Lay another cake layer on top. Spread with another generous 1/3 cup chilled lemon curd on top. Repeat with 3rd cake layer, using the last 1/3 cup chilled lemon curd. Top with 4th layer of cake.
  • Frost the cake with 1/3 of prepared frosting to evenly coat sides and top. This is a “crumb coat” to make the rest of the frosting apply easier. Chill for about an hour.
  • Spread remaining frosting decoratively over sides and top of cake. Scatter lemon zest on top to garnish, if desired.

Inspired By Rodelle

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